1/4 c red onion, finely chopped
1/4 c Tubby Olive Champagne Vinegar
1/3 c Tubby Olive Fern Leaf Dill Olive Oil
1 T Dijon mustard
1-1/2 lbs assorted colors of cherry tomatoes halved and
medium heirloom tomatoes cut into large dice
1 lb grilled and chilled beef, sliced thin
2 medium avocados, diced
1/2 c fresh dill, chopped
1/3 c fresh tarragon leaves
Black Pepper, freshly ground
In a large bowl, whisk the red onion with the Champagne Vinegar and let stand for 10 minutes. Whisk in the olive oil and Dijon
mustard and season with salt and pepper. Add the tomatoes, beef and avocados and toss to coat. Season with salt and pepper and
toss again. Fold in the dill and tarragon and serve immediately.
For more recipes, go to www.tubbyolive.com.